Bai Sach Chrouk – Grilled Pork with Rice
This Bai Sach Chrouk – Grilled Pork with Rice recipe is built around pork shoulder, and it comes together in about under an hour from start to finish. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Hard
Ingredients
- 650 g Pork Shoulder
- ¼ cup Coconut Milk
- 3 tbsp Soy Sauce
- 2 tbsp Oyster Sauce
- 2 tbsp Honey
- 4 clove Garlic
- 1 tsp Black Pepper
- 2 cup Jasmine Rice
- 4 cup Water
- 1 tbsp Vegetable Oil
- 1 Sliced Cucumber
- Garnish Cilantro Leaves
Method
- In a large bowl, combine the coconut milk, soy sauce, oyster sauce, honey, minced garlic, and black pepper to make the marinade.
- Add the thinly sliced pork shoulder to the marinade, ensuring each piece is fully coated, then cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.
- While the pork marinates, rinse the jasmine rice under cold water until the water runs clear to remove excess starch, which helps prevent clumping.
- In a medium pot, combine the rinsed rice and 4 cups of water, bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed and the rice is tender.
- Heat a grill pan or outdoor grill to medium-high heat (about 400°F) and lightly brush with vegetable oil to prevent sticking.
- Remove the pork from the marinade, shaking off any excess, and place it on the hot grill, cooking for 3-4 minutes per side until nicely charred and cooked through with an internal temperature of 145°F.
- Tip: Avoid overcrowding the grill pan to ensure even browning and proper caramelization of the marinade.
- Once the pork is grilled, let it rest for 5 minutes before slicing to retain its juices and tenderness.
- Tip: If you prefer a saucier dish, simmer the leftover marinade in a small saucepan for 5 minutes until slightly thickened and drizzle it over the pork.
- Fluff the cooked rice with a fork to separate the grains and serve it warm alongside the grilled pork slices.
- Arrange the thinly sliced cucumber and fresh cilantro leaves on top as a refreshing garnish.
- Tip: For an extra kick, serve with a side of pickled vegetables or a squeeze of lime juice to balance the rich, savory flavors.
Tips for the best Bai Sach Chrouk – Grilled Pork with Rice
- This is a 12-step recipe, so set up your workspace in the order the steps use it.
- Read the whole method before you start and measure out the 12 ingredients first — it keeps the pace relaxed once the heat is on.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Bai Sach Chrouk – Grilled Pork with Rice ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Bai Sach Chrouk – Grilled Pork with Rice recipe hard to make?
It is rated hard: 12 ingredients and 12 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for pork shoulder?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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